JP Filion

I've spent the past 20+ years helping bring hospitality projects to life. My career started in the kitchen, but over the years it naturally evolved into something much bigger—opening hotels and restaurants, leading food and beverage operations for major international events, and helping turn complex ideas into successful operations.

I've had the opportunity to work on projects including the Olympic Games, FIFA World Cup, World Expos, Formula 1, luxury hotels, and international conferences. Along the way, I've led multicultural teams, managed multi-million-dollar budgets, built food and beverage concepts from the ground up, and worked alongside owners, operators, architects, designers, and project teams to make sure everything comes together on opening day.

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What I enjoy most is the challenge. Every project is different. Every opening has its own timeline, budget, personalities, and unexpected obstacles. I enjoy bringing structure to the chaos, solving problems before they become bigger ones, and building operations that are practical, commercially successful, and enjoyable for both guests and the teams behind them.

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Although my background is rooted in food and beverage, my approach has always been about the bigger picture. A great hospitality operation isn't just about good food—it's about thoughtful planning, strong leadership, efficient systems, and creating experiences that people remember.

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Today, I work with hotel owners, developers, restaurant operators, and event organizers who need an experienced partner to help bring hospitality projects from concept to opening day. Whether it's a new luxury hotel, a restaurant launch, or a major international event, my goal is always the same: build it properly, open it confidently, and set it up for long-term success.